Pineapple – Coconut Muffins
This is something I came up with when I had some pineapple and wanted to make muffins. I hope you like it! SOURCE: Me 🙂
Sponge Cake from Trinidad
From the Multi-Cultural Cuisine of Trinidad & Tobago & the Caribbean Naparima Girls’ High School Cookbook. This is dairy free and has lemon juice and lime rind…Mmmm. Recipe doesn’t say how long to bake so I guessed the time. Also, not sure what “cut with a knife to remove air bubbles” means!
Chinese Sponge Cake (Baked, Not Steamed)
My mom used to make this cake when we we were growing up. I love it because it’s light and fluffy. Please note, use an aluminum cake pan for this recipe (we’ve always used an aluminum angel food cake pan). Do NOT use a non-stick pan! I am on a quest to find the recipe for the Chinese bakery cakes. I’m not talking about those Chinese steamed sponge cakes. I’m in search of the fluffy ones that come with the fruit and whipped creamy frosting. If anyone knows this recipe, please forward to me–I will be forever grateful! In the meantime, this cake is the closest thing to it.
Brussels Cookies
This is a nice gourmet style cooke nice for a dinner party or holiday. it has a delicate hint of orange, but you can leave the orange out if you prefer a plain chocolate taste
Lemon Belgian Waffles With Berry Syrup
Make and share this Lemon Belgian Waffles With Berry Syrup recipe from Food.com.
